Classic Tiramisu with Espresso and Coffee Liquor


  1. 7 oz. strong Italian espresso
  2. 2 oz. coffee liquor
  3. 500 g mascarpone, room temperature
  4. 50 g granulated sugar
  5. 1 tbsp. vanilla bean paste
  6. 500 g heavy whipping cream
  7. 28-32 ladyfingers
  8. Cocoa powder for dusting


  1. Preparation of Espresso Mixture:
    • Brew the Italian espresso into a shallow dish.
    • Add the coffee liquor to the espresso and mix well.
    • Place this mixture in the fridge to cool.
  2. Mascarpone Filling:
    • In a medium-sized mixing bowl, using a hand or stand mixer, beat together the mascarpone, sugar, and vanilla bean paste until just combined.
    • Gradually add the heavy whipping cream while continuing to beat.
    • Whip until the mixture forms stiff peaks.
  3. Assembly:
    • Quickly dip each ladyfinger into the chilled espresso mixture, ensuring both sides are soaked but not soggy.
    • Arrange a layer of the dipped ladyfingers at the bottom of an 8×8 or 9×9 baking dish.
    • Spread ⅓ of the mascarpone cream over the ladyfingers, ensuring an even layer.
    • Repeat the process with another layer of soaked ladyfingers.
    • Add another layer of the mascarpone cream over the second layer of ladyfingers.
    • Transfer the remaining mascarpone cream to a piping bag fitted with a round tip. Pipe small dollops of the cream over the entire surface of the tiramisu.
    • Generously dust the top with cocoa powder to finish.
  4. Chilling & Serving:
    • Place the tiramisu in the fridge and allow it to set for at least 4 hours, but ideally, let it rest overnight to let the flavors meld together.
    • Once set, slice into squares or rectangles.
    • Serve chilled and enjoy a slice of this creamy, coffee-infused delight!

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